Food smoking & curing (SOLD OUT)

Smoking food to enhance and preserve its taste has been practiced for thousands of years.  Turan Turan is one of the countries leading food smoking and curing experts.  On this one day "hands on" course he will guide you through the essential steps of how to build your own basic cold smoker and also teach you the art of hot and cold smoking and curing your own food.  On the day you will:

·         cover the basic theory of food smoking including both hot and cold smoking
·         learn how to construct and use a cold smoker
·         discover how and where to source your wood
·         practice brining and salting salmon,
·         learn about Health & Safety including food hygiene
·         be shown how to produce smoke and the principals of combustion
·         be taught about the characteristics of different woods for smoking including how they influence taste and flavour

During the day you will get to smoke in excess of 6 types of food, hot smoke a trout and produce some wonderful smoked salmon.

Course times 10.30 - 4.30

This course includes refreshments and a light lunch, which will be one of the dishes made on the day.

All ingredients, equipment and recipes are provided by Hartingtons.